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The iron on the exterior of the knife is reactive. Once the knife gets patina on the blade (it will turn grey and black) the knife won't be nearly as reactive. Using Bar Keeper's friend will help since it's made with an acidic abrasive powder that will remove rust and oxidation.

Also, you can quickly force patina on the blade by using mustard. Just dab mustard on the knife and let it sit for about 15 minutes and then wash it off. It will quickly turn the knife dark and that will lessen the reactivity you are experiencing.

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